Rape and Mustard Cake — Export Quantity in Pakistan

Pakistan: Rape and Mustard Cake — Export Quantity was 75,600 t in 2013. ◆ Volatile

Latest (2013)
75,600 t
Change on year
down 2.1%
World rank
17th
of 91 countries
All-time high
89,828 t
in 1978
All-time low
0 t
in 1984
Years of data
53
1961–2013

Rape and Mustard Cake — Export Quantity in Pakistan, 1961–2013

020.0k40.0k60.0k80.0k196119872013

Source: Food and Agriculture Organization of the United Nations. Measured in t.

Analysis

Pakistan recorded 75,600 t for rape and mustard cake — export quantity in 2013.

That represents a change of down 2.1% on the previous year and up 188,900.0% over ten years.

Over the whole period, rape and mustard cake — export quantity in Pakistan peaked at 89,828 t in 1978 and was at its lowest, 0 t, in 1984.

That places Pakistan 17th out of 91 countries with data for 2013, putting it in the top quarter.

The series is highly variable year to year, so single readings are best treated with caution.

Averages by decade

DecadeAverage LowestHighest Years
1960s 7,229 t 100 t 13,203 t 9
1970s 36,567 t 102 t 89,828 t 10
1980s 6,038 t 0 t 23,324 t 10
1990s 0 t 0 t 0 t 10
2000s 4,590 t 0 t 17,405 t 10
2010s 50,107 t 10,803 t 77,194 t 4

Countries ranked near Pakistan

  1. 14 United Kingdom of Great Britain and Northern Ireland 139,060 t compare
  2. 15 Lithuania 101,735 t compare
  3. 16 Austria 85,421 t compare
  4. 18 China, mainland 72,992 t compare
  5. 19 Belarus 70,929 t compare
  6. 20 Slovakia 66,971 t compare

See the full ranking of 121 places →

More agriculture & rural data for Pakistan

All data for Pakistan →

Frequently asked questions

What is rape and mustard cake — export quantity in Pakistan?
Rape and mustard cake — export quantity in Pakistan was 75,600 t in 2013, according to Food and Agriculture Organization of the United Nations.
What is the highest rape and mustard cake — export quantity recorded in Pakistan?
The highest recorded value was 89,828 t in 1978.
What is the lowest rape and mustard cake — export quantity recorded in Pakistan?
The lowest recorded value was 0 t in 1984.
How does Pakistan rank for rape and mustard cake — export quantity?
Pakistan ranks 17th out of 91 countries with data for 2013.
Is rape and mustard cake — export quantity rising or falling in Pakistan?
Over the last ten years it is up 188,900.0%. The long-run trend across the full record is volatile.
Where does this Pakistan data come from?
The figures come from Food and Agriculture Organization of the United Nations, published as part of Rape and Mustard Cake — Export Quantity. Statizoid updates them automatically from the source API.

Download this data

CSV · JSON — 53 observations, free to reuse under CC BY-NC-SA 3.0 IGO (FAO).

About this data

Indicator
Rape and Mustard Cake — Export Quantity
Unit
t
Source
Food and Agriculture Organization of the United Nations
Licence
CC BY-NC-SA 3.0 IGO (FAO)
Coverage
121 places, 5,621 data points, 1961–2013
Last refreshed

Food Balance Sheet presents a comprehensive picture of the pattern of a country's food supply during a specified reference period. The food balance sheet shows for each food item - i.e. each primary commodity and a number of processed commodities potentially available for human consumption - the sources of supply and its utilization. The total quantity of foodstuffs produced in a country added to the total quantity imported and adjusted to any change in stocks that may have occurred since the beginning of the reference period gives the supply available during that period. On the utilization side a distinction is made between the quantities exported, fed to livestock, used for seed, put to manufacture for food use and non-food uses, losses during storage and transportation, and food supplies available for human consumption. The per caput supply of each such food item available for human consumption is then obtained by dividing the respective quantity by the related data on the population actually partaking of it. Data on per caput food supplies are expressed in terms of quantity and - by applying appropriate food composition factors for all primary and processed products - also in terms of caloric value and protein and fat content.